Auntie's Mushroom Stirfry Revisited

Whenever I'm a little homesick for Taiwanese food I always go to the recipes I got from my family in my last last visit - they've never done me wrong! I realize that the directions for my aunt's mushroom stirfry recipe was a little vague so here is a new and improved version.

If you are not in an area with a good farmer's market and a cheap mushroom guy, this dish isn't cheap -- the maitake mushrooms at Whole Foods was pretty expensive, add to that the "Chef's Sampler Pack" of assorted mushrooms ($6.99) ... I can't think about how much this dish costs right now!

In any case, the original recipe for the mushroom stirfry was missing a few steps. Here's what I did:

Mushroom Stirfry with pork



1 clove of garlic, chopped
1/2 hot chili pepper, minced (optional)
1/2 cup to 2/3 cup pork (I used a shoulder steak), thinly sliced
3 tablespoons soy sauce
generous sprinkle of white pepper
1 tomato - diced
half a red bell pepper, chopped into 1/2 inch diamonds
half a green bell pepper, chopped into 1/2 inch diamonds
2 to 3 cups of your favorite mushroom -- use a mixture of shitake, maitake, oyster, and brown, all in big irregular slices
1/2 pork flavor boullion cube
3/4 cup hot water
cooking oil

Marinate the pork with soysauce and white pepper for about 15 minutes. Over medium-high heat, stir fry garlic and hot pepper until fragrant. Add pork and tomato, stir fry until cooked. Add the mushroom, stir to combined. Let the mushroom brown a little - don't move them around too much. Add pork boullion cube with the hot water. Cook for5-10 minutes until juices are absorbed. Then add the red and green bell peppers. Cook for about 3 minutes. Serve immediately over rice.